Spring Vegetable and Shrimp Stir Fry

2 lbs large shrimp, peeled and deveined

1/2 c. low sodium soy sauce

2 t. sugar

1 clove garlic, minced

1 t. ginger paste

1 bunch asparagus, woody ends snapped off, cut in half crosswise

1 pint cherry tomatoes, halved

7 scallions, white and light green parts sliced

1 T. peanut oil

1 T. cornstarch

Combine soy sauce, sugar, garlic and ginger in large bowl.  Add shrimp and toss to coat.  Let stand in marinade, refrigerated for 30 minutes.

Heat oil in the bottom of a wok.  Add the asparagus and scallions to the wok, reserving some scallion for garnish.  Stir fry for a moment before adding the shrimp reserving the marinade.  Continue to stir and fry until shrimp turns pink.  Add the tomatoes and stir and cook briefly.  Whisk the cornstarch into the reserved marinade and pour into wok, cooking and stirring until sauce thickens and contents are coated.